Sunday, April 18, 2010

Weekly Menu for the week of April 19

Hey everyone! Welcome to this week’s menu! I hope you have all had a great weekend!

This week we are whipping some of my favorites. The Ziti and Spinach Parmesan is a favorite of many - this will feed a lot of people or provide you with plenty of leftovers for the week! The Teriyaki Chicken Poupon was submitted by a reader last year and has become one of our favorites on the grill!

The Roast Pork is delicious and economical! The Loin is on special this week – you should NEVER pay more than $1.99/lb. for a center cut boneless pork loin. If it is less than that it is a great special. But Costco usually has it for $1.99 if GE does not. We will roast it one night and then wrap it up later in the week using up some of the ingredients from last week as well. I hope you like it!


Roast Pork
Baked potatoes
Green Beans

Roast Pork (adapted from Cooking Light – this is a Double Duty meal – maybe triple)

1/2 cup apricot preserves
1 t. kosher salt
1 t. dried oregano
1 t. of thyme
3/4 t. garlic powder
1/2 t. freshly ground black pepper
1 (3-pound) boneless pork loin, trimmed
Cooking spray

Preheat oven to 425°.

Combine salt, oregano, thyme, garlic powder, and pepper; rub evenly over pork. Place pork on a rack coated with cooking spray; place rack in a shallow roasting pan that has been covered with foil (easy clean-up – trust me, you will want to follow this step! =) . Bake at 425° for 30 minutes.

Meanwhile, heat the apricot preserves in the microwave. Brush half of the preserves evenly over pork. Bake an additional 10 minutes. Brush remaining preserves evenly over pork. Bake an additional 10 minutes or until thermometer registers 155° (slightly pink). Let stand 10 minutes before slicing.


Ziti and Spinach Parmesan
Garlic Bread

Ziti and Spinach Parmesan

1 Medium onion, chopped
3 Garlic cloves, chopped
2 T. Extra virgin olive oil
1 – 35 oz. Can of Italian peeled tomatoes
¼ t. Crushed red pepper
¾ t. Salt
¼ t. Freshly ground pepper
10 oz. Dried ziti
1 lb. Fresh spinach, stems discarded, leaves thoroughly rinsed, dried and coarsely chopped.
6 oz. Mozzarella cheese, cut into ½ inch cubes
1 c. Freshly grated parmesan cheese

In a large skillet, cook the onion and garlic in the oil over moderate heat until the onion is just softened, about 5 minutes. Using your hands, break up the tomatoes and add them with their juice to the skillet. Stir in the crushed red pepper. Increase the heat to moderately high and boil the sauce stirring until most of the liquid has evaporated, about 18 minutes. Stir in both the salt and pepper. Keep warm.

Meanwhile, preheat the broiler and cook pasta according to directions. Drain well and return to the dry pot. Stir in the spinach, mozzarella and 1/3 cup of the parmesan. Add the tomato sauce and toss.

Transfer the hot ziti to a baking dish and sprinkle the remaining 2/3 cup of parmesan on top. Broil for 1-2 minutes, until browned. Serve at once.


Teriyaki Chicken Poupon
Sesame Noodle Salad
Steamed Broccoli

Teriyaki Chicken Poupon

5 tablespoons Dijon mustard
1/4 cup firmly packed light brown sugar
1/4 cup soy sauce
4 medium skinless, boneless chicken breasts

Blend mustard, brown sugar, and soy sauce; reserve 1/3 cup for basting.
Add chicken to remaining mustard mixture, turning to coat well. Refrigerate for 30 to 60 minutes. Remove chicken; discard marinade.
Grill chicken over medium heat for 6 to 7 minutes on each side or until done, brushing with reserved mustard mixture during last half of grilling.

Note: To broil chicken, arrange chicken on unheated rack of broiler pan. Broil 4 to 5 inches from heat for 6 to 7 minutes on each side or until done, brushing with reserved mustard mixture during last half of broiling.

Sesame Noodle Salad (this is a great salad!!! We love it!)

¼ c. sesame oil
¼ c. of soy sauce
2 T. sugar
2 T. hot chili oil
2 T. balsamic vinegar
1 lb. of angel hair pasta
½ c. of sesame seeds
1 c. of green onions, sliced

In a large bowl, whisk together sesame oil, soy sauce, sugar, chili oil and vinegar. Cook pasta according to directions and rinse in cold water. Toss the pasta with the dressing until completely coated and then toss with the sesame seeds. Serve at room temperature and top with green onions.

*** Kid Tip*** The chili oil can be very hot. If you do not think your children will appreciate the heat just cut back the amount or omit it all together!


Leftovers - Pasta Salad or Pork and Avacodo Wraps w/ Black Bean and Corn Salad

Pasta Salad

Take everything from Wednesday night’s dinner (slice the leftover chicken) and combine for quick and healthy salad.


Chipotle Pork and Avocado Wrap

1/2 avocado, peeled and mashed
1 1/2 T. mayonnaise
1 t. fresh lime juice
2 t. chopped canned chipotle chiles in adobo sauce
1/4 t. salt
1/4 t. ground cumin
1/4 t. dried oregano
4 Taco size tortillas
1 1/2 cups sliced leftover pork
1 cup shredded iceberg lettuce
1/4 cup bottled salsa

Combine the first 7 ingredients, stirring well.
Warm tortillas according to package directions. Spread about 2 T. avocado mixture over each tortilla, leaving a 1-inch border. Arrange the pork slices down center of each tortilla. Top each tortilla with 1/4 cup shredded lettuce and 1 tablespoon salsa, and roll up.

Black Bean and Corn Salad

1 can of black beans, drained and rinsed
1 can of white corn, drained and rinsed
1/2 avocado, diced
¼ cup of red onion, chopped
1 jalapeno, finely chopped
¼ cup of chopped cilantro
Juice of 2 limes
¼ t. cayenne pepper
Salt and pepper to taste

Mix all of the ingredients together in a bowl. Refrigerate for 1-2 hours. This can be eaten alone or with tortilla chips.


Pizza Night – Any way you like it!

It is Friday Night people - make it easy on yourself! This night is all about your favorite pizza! You can either order in or make your own! Our favorite way to make “homemade” pizzas is to use flatbread. We buy our flatbread at Costco. It comes in a double pack – they call it “pocketless pita bread.” We keep it in the freezer and pull out however many we need. They are the perfect size for individual pizzas!

And now for the shopping list. As always, double check your pantry, fridge and freezer to see if you already have any of the items listed below. This will reduce your spending and create less waste!


Potatoes – GE special
Spinach – GE special on baby bagged spinach
Broccoli – GE special
Green onions
3 Limes
Iceberg lettuce
Red onion

Bread for Garlic Bread
Parmesan cheese
Pizza crust
Pizza toppings

Apricot Preserves
Garlic Powder
Cayenne pepper
Cooking spray
Olive oil
Crushed red pepper
Dijon Mustard
Light brown sugar
Balsamic vinegar
Sesame seeds

Canned Goods/Ethnic Foods/Dry Goods
35 oz. can of Italian Peeled tomatoes – GE special on GE brand tomatoes
Ziti or Penne pasta – GE special on GE brand
Angel Hair pasta – GE special on GE brand
Soy sauce
Sesame oil
Hot Chili Oil
Chipotle chiles in adobo sauce – should have leftovers from last week!
Black beans
White corn
Pizza sauce

Seafood/Meat Case/Butcher
Boneless pork loin – GE special $1.99 – have butcher cut a 2-3 lb. roast and the rest in ½ - 3/4” chops
4 boneless, skinless chicken breasts – GE special

Frozen Foods
Green Beans

Block of Mozzarella cheese
Taco size tortillas – may have leftovers from last week


Tortilla chips

Follow the plan so you can save time, money, and a few calories! Remember – cooking our own food is healthier than ordering in and eating out any day!!! Your family, wallet and waistline will thank you!

I hope you all enjoy your week, the recipes and the savings!

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